Figgy Balsamic Steak
with Roasted Carrots & Thyme Brussels Sprouts
- Milk
You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll completely transform the juicy pork tenderloin it’s drizzled over.
Ingredients
¼ ounce
Thyme
1 unit
Onion
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
10 ounce
Bavette Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop onion.
• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet.
**Swap in steak for pork; cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. **
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer to a cutting board and let rest a few minutes, then thinly slice crosswise.
Skip roasting! Thinly slice steak against the grain.
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add onion and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, especially the roasted vegetables. The fig and balsamic sauce received mixed reviews.
- Ease of prep: Following the directions helped cook the steak perfectly for some customers.
- Suggestions: Consider roasting the vegetables longer than the recipe states for better results. 🍲
- Texture: Some found the steak cuts thick; others mentioned one piece was fatty.
